Filet Mignon Recipe in Mushroom Sauce VIDEO NatashasKitchen.com

Filet Mignon Recipe in Mushroom Sauce VIDEO NatashasKitchen.com 114 best FILET MIGNON STEAK RECIPES images on Pinterest Cast iron filet mignon, Drink and best mushroom sauce for steak without cream The Best Sautéed Mushrooms Recipe A Spicy Perspective baked swiss steak with cream of mushroom soup. 114 best FILET MIGNON STEAK RECIPES images on Pinterest Cast iron filet mignon, Drink and Filet Mignon Recipe in Mushroom Sauce VIDEO NatashasKitchen.com

best mushroom sauce for steak without cream Filet Mignon Recipe in Mushroom Sauce VIDEO NatashasKitchen.com Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you'd like, or combine several varieties to get a gourmet touch.

 

Mushrooms are full of minerals and vitamins along with flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure. Mushrooms may also be full of B vitamins like riboflavin and niacin, and so are full of selenium, a robust antioxidant proven to help reduce the potential risk of prostate cancer.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a fantastic way to make an everyday meat and potatoes meal in a romantic dinner, and it is guaranteed to impress your guests if serving a crowd.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or a combination, thoroughly cleaned and cut into bite-sized pieces
1 cup port wine, any variety
1 bay leaf (optional)
1/4 cup Dijon mustard
1 14-ounce can beef broth (or vegetable broth, if your lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter in the large skillet over medium-high heat. Stir in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang aside.

Pour the port to the skillet, add the bay leaf if desired, and bring with a boil over high heat. Boil for six or seven minutes, or before port actually starts to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch in to the water, and whisk them in the boiling sauce. Stir until the sauce thickens. Remove the skillet from the heat and whisk inside remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back to the sauce.